Queso al horno

Yield: 12 Servings

Measure Ingredient
Fried Tortilla Chips
1½ tablespoon Olive Oil
1 large Onion; Chopped
2 larges Tomatoes; Canned, Seeded/Coarsely Chop
¼ teaspoon Ground Cinnamon
4 Jalapeno Chiles Or Small Chiles; Stemmed/Chopped
Salt; (Optional)
2 pounds Muenster; Jack Or Fontina Cheese
1 cup Small Cooked Shrimp
1 Fresh whole jalapeno chile

Prepare Fried Tortilla Chips; set aside Heat oil in a wide frying pan over medium-high heat. When oil is hot, add onion and cook, stirring, until soft about 10 minutes. Add tomatoes and cinnamon. Increase heat to high and cook, stirring, for 1 minute. Add chopped chiles and if desired, season to taste with salt. set aside Meanwhile, trim rind from cheese and cut into ¼ inch thick slices. Arrange in an 8 to 10 inch heatproof baking dish at least 1½ inches deep, overlapping slices to cover bottom. (At this point, you may cover and let stand for up to 4 hours at room temperature;cover and refrigerate tomato mixture separately.) Just before serving, spread tomato mixture in a 6-inch circle on top of cheese; sprinkle with shrimp. garnish with whole chili. Place dish on a grill 4 to 6 inches above a bed of medium-hot coals that have been pushed to one side of barbecue. As cheese melts, move dish to cooler part of barbecue. Offer chips to scoop up.

Recipe by: Sunset Mexican Cookbook Posted to EAT-L Digest by kATHERINE L Smith <ksmith3002@...> on Dec 2, 1997

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